Gluten-free margherita pizza with rice flour: an easy recipe

Making gluten-free pizza at home does not have to be complicated. This recipe uses a pourable batter, blended in a blender, that is spread straight into the tin and baked twice: first on its own, then with the classic topping of tomato, mozzarella and basil. The result is a thin base, crisp at the edges and soft in the centre, that pleases both those avoiding gluten and the rest of the family.

Quick facts

• Difficulty: easy
• Preparation: 10 minutes
• Baking: about 20 minutes
• Makes: 1 pizza of 25 cm (2 people as a main course, or 4 as a starter)

The combination of rice flour and potato starch is common in gluten-free baking: rice flour provides structure and the starch makes the dough lighter and more elastic. Since there is no gluten to form a network, the batter is more fluid than a traditional pizza dough, and that is precisely what allows it to be made in a few minutes.

Ingredients

For the base

• 70 g rice flour (about half a cup)
• 70 g potato starch (about half a cup)
• 1 large egg
• 40 ml olive oil (4 tablespoons), plus a little for greasing
• 3 g salt (half a teaspoon)
• 120 ml water

For the topping

• 120 g passata or simple tomato sauce
• 1 ripe tomato, thinly sliced
• 1 generous pinch of dried oregano
• 100 g mozzarella (buffalo mozzarella works well, drained thoroughly)
• 25 g grated Parmesan
• Fresh basil leaves to taste

Method

1. Preheat the oven to 200 ºC (or 180 ºC fan). Grease a 25 cm pizza tin or tart tin with olive oil.
2. Put all the base ingredients in a blender and blend for about 1 minute, until smooth and free of lumps.
3. Pour the batter into the tin and tilt it so that it covers the whole bottom evenly.
4. Bake for 10 to 12 minutes, until the base is firm to the touch and lightly golden at the edges.
5. Remove from the oven and let it cool for 2 to 3 minutes, without switching the oven off.
6. Spread the passata over the base, leaving 1 cm free around the edge. Sprinkle with oregano, then add the mozzarella in pieces, the tomato slices and finally the Parmesan.
7. Return to the oven for another 8 to 10 minutes, until the cheese has melted and starts to colour.
8. Take it out, add the fresh basil leaves and a drizzle of olive oil, and serve straight away.

Tips for a crisper base

• Drain the cheese well: fresh mozzarella, especially buffalo, releases a lot of water. Cut it into pieces and leave it in a sieve lined with kitchen paper for 15 minutes before using.
• Go easy on the sauce: a thin layer of tomato stops the base from going soggy. If the sauce is very runny, reduce it for 5 minutes in a pan over low heat.
• Use the lowest shelf: placing the tin at the bottom of the oven helps brown the underside of the pizza.
• Dark tin or stone: dark metal tins and pizza stones conduct heat better and give a more toasted base.

Variations and precautions

Once you have mastered the base, it is easy to vary the topping. A few ideas that work well with this batter:

• Vegetables: thinly sliced courgette, sliced mushrooms and roasted pepper, with a little mozzarella.
• Lighter version: reduce the mozzarella to 70 g and add a handful of rocket after baking.
• Lactose-free: use lactose-free mozzarella and leave out the Parmesan or replace it with a suitable alternative.
• Herbs in the base: add half a teaspoon of dried oregano or rosemary to the batter ingredients before blending.

For anyone who needs to avoid gluten for health reasons, as in coeliac disease, choosing naturally gluten-free flours is not enough: check that the rice flour, starch and tomato sauce are labelled “gluten-free”, and avoid cross-contamination with utensils and surfaces used for wheat flour.

In summary

This gluten-free margherita pizza shows that a simple batter made with rice flour, potato starch, egg, olive oil and water can produce a tasty base in just over half an hour. With a thin layer of tomato, well-drained mozzarella and fresh basil at the end, you get a homemade meal that is easy to share and adapt. This article is for information only and does not replace guidance from a health professional in the case of coeliac disease or food intolerances.